If you’re looking for a cozy, satisfying meal that wraps you up like a warm hug, this Kielbasa and Cabbage Soup Recipe is an absolute gem. Packed with hearty chunks of smoky kielbasa, tender cabbage, earthy potatoes, and vibrant carrots, every spoonful delivers a beautiful balance of flavors and textures. This soup is not only comforting and nourishing but also incredibly simple to make, proving that a few humble ingredients can create something truly spectacular. Whether you’re craving a weeknight dinner or a meal to share with friends, this recipe will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
These straightforward ingredients are key to building the deep flavors and comforting texture of this soup. Each one adds its own touch—the kielbasa brings spice and smokiness, the cabbage adds earthiness and crunch, and the broth ties everything together in a delicious, hearty base.
- 1 lb kielbasa sausage, sliced into rounds: The star of the dish, providing bold flavor and a satisfying bite.
- 1 medium onion, diced: Adds a touch of sweetness and depth when sautéed.
- 3 cloves garlic, minced: Gives the soup a fragrant, savory foundation.
- 4 cups green cabbage, chopped: Brings a gentle crunch and subtle sweetness that balances the meat.
- 3 large carrots, sliced: Adds natural sweetness and vibrant color.
- 3 medium potatoes, diced: Creates a creamy texture and hearty feel.
- 6 cups chicken or vegetable broth: The flavorful liquid that pulls the soup together.
- 1 can (14.5 oz) diced tomatoes, with juice: Offers a bright tang and slight acidity.
- 1 bay leaf: Infuses subtle herbal notes during simmering.
- 1 tsp smoked paprika (optional): For a smoky depth that complements the kielbasa perfectly.
- Salt and pepper to taste: Essential seasonings to enhance all the flavors.
- Fresh parsley, chopped (for garnish): Adds a pop of color and fresh brightness before serving.
How to Make Kielbasa and Cabbage Soup Recipe
Step 1: Brown the Kielbasa
Start by heating a large pot or Dutch oven over medium heat and cooking the sliced kielbasa until it’s beautifully browned on both sides. This step brings out the rich, smoky flavor of the sausage and creates a caramelized surface that adds complexity to the soup. Once browned, remove the kielbasa from the pot and set it aside. This way, the sausage won’t overcook later and keeps its perfect texture.
Step 2: Sauté the Vegetables
In the same pot, add the diced onion and cook until it becomes soft and translucent, about five minutes. This gentle sweating allows the onions to release their natural sugars, making a slightly sweet base for your soup. Next, stir in the minced garlic and cook for just a minute until fragrant—this quick step ensures the garlic flavor is fresh and bright rather than bitter.
Step 3: Add Vegetables and Broth
Now it’s time to add the chopped cabbage, sliced carrots, diced potatoes, and the canned diced tomatoes with their juices. Toss in the bay leaf and smoked paprika if you’re using it for that extra smoky twist. These hearty vegetables will provide texture and body, while the tomatoes contribute a lovely hint of acidity that balances the rich sausage perfectly.
Step 4: Simmer the Soup
Pour in your chicken or vegetable broth, stirring everything together. Bring the mixture to a boil, then lower the heat and let it simmer gently for 25 to 30 minutes. This slow cooking allows the potatoes and carrots to become tender and the flavors to mingle and deepen, creating a comforting, well-rounded soup base.
Step 5: Add Kielbasa and Seasonings
Return the browned kielbasa to the pot and season with salt and pepper to taste. Let the soup heat through for a few more minutes so the sausage warms up without getting tough. This final step brings all your carefully prepared ingredients back together, making every spoonful rich, flavorful, and hearty.
Step 6: Garnish and Serve
Before serving, remove the bay leaf and sprinkle chopped fresh parsley over the top. This adds a burst of herbaceous freshness and color that brightens the bowl and invites you to dig in.
How to Serve Kielbasa and Cabbage Soup Recipe
Garnishes
A simple sprinkle of fresh parsley is a classic choice, but you can also add a dollop of sour cream or a handful of shredded sharp cheddar cheese for added creaminess and tang. A wedge of lemon or a drizzle of good-quality olive oil can add unexpected brightness that livens up the bowl.
Side Dishes
This soup stands well on its own but pairs beautifully with crusty bread, warm dinner rolls, or even a light salad dressed with a tangy vinaigrette. A slice of rye or pumpernickel bread echoes the smoky flavors and makes the meal feel extra satisfying.
Creative Ways to Present
Try serving this soup in individual bread bowls for a fun, rustic touch that makes the meal feel special. You could also ladle it over cooked grains like barley or farro to add a chewy contrast. For a playful twist, top with crispy fried onions or bacon bits for extra texture and flavor.
Make Ahead and Storage
Storing Leftovers
This Kielbasa and Cabbage Soup Recipe keeps wonderfully in the fridge for up to four days. Store it in an airtight container to maintain the fresh flavors and avoid absorbing other fridge smells. The flavors actually deepen after a day, so leftovers can taste even better.
Freezing
If you want to save some for later, this soup freezes beautifully. Portion it into freezer-safe containers, leaving a little space for expansion. Frozen, the soup should last about two to three months without any loss of flavor or texture. When thawed, you’ll find it’s still hearty and delicious.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If it’s too thick, simply add a splash of broth or water to loosen it up. Avoid microwaving at high power for too long to keep the flavors fresh and the kielbasa tender.
FAQs
Can I use a different type of sausage for this Kielbasa and Cabbage Soup Recipe?
Absolutely! While kielbasa gives the soup its characteristic smoky flavor, you can substitute with smoked sausage, bratwurst, or even chorizo for a different twist. Just keep in mind the seasoning and saltiness may vary slightly.
Is this soup suitable for freezing without the potatoes?
Potatoes can sometimes become mushy after freezing, so if you plan to freeze the soup, consider removing or reducing them before storing. You can always add fresh potatoes when reheating to maintain texture.
Can I make this soup vegetarian?
Yes, simply swap the kielbasa for a hearty vegetable protein like tempeh or smoked tofu, and use vegetable broth. Adding smoked paprika will help mimic the smoky tones usually provided by the sausage.
How spicy is this Kielbasa and Cabbage Soup Recipe?
The spice level here is mild and mild-smoky thanks to the kielbasa and optional smoked paprika. If you like a little heat, feel free to add a pinch of red pepper flakes or your favorite chili powder during cooking.
What is the best type of cabbage to use?
Green cabbage is classic for this soup, offering a subtle sweet flavor and sturdy texture. You can also experiment with Savoy cabbage for a slightly more tender bite, but avoid delicate varieties that may melt during simmering.
Final Thoughts
I can’t recommend this Kielbasa and Cabbage Soup Recipe enough for anyone seeking a flavorful, easy-to-make meal that brings warmth and comfort. Whether you’re new to cooking or a seasoned pro, this dish delivers big on taste with simple ingredients that are often right in your kitchen. So go ahead, gather your ingredients, and dive into a bowl of soul-satisfying goodness—you won’t regret it!
Print
Kielbasa and Cabbage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Description
Hearty and flavorful Kielbasa and Cabbage Soup combines smoky kielbasa sausage with fresh vegetables simmered in a savory broth. This comforting soup is perfect for a cozy meal, packed with tender cabbage, carrots, potatoes, and a touch of smoked paprika for an extra depth of flavor.
Ingredients
Sausage
- 1 lb kielbasa sausage, sliced into rounds
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups green cabbage, chopped
- 3 large carrots, sliced
- 3 medium potatoes, diced
Liquids and Seasonings
- 6 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 bay leaf
- 1 tsp smoked paprika (optional for a smoky flavor)
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Brown the Kielbasa: In a large pot or Dutch oven, cook the sliced kielbasa over medium heat until browned and slightly crispy. This helps develop a rich, smoky flavor. Once browned, remove the kielbasa from the pot and set aside to use later.
- Sauté the Vegetables: Using the same pot, add the diced onion and cook over medium heat until it softens and becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant, stirring frequently to avoid burning.
- Add Vegetables and Broth: Add the chopped cabbage, sliced carrots, diced potatoes, diced tomatoes with their juice, bay leaf, and smoked paprika if using to the pot. Stir everything together to combine the flavors.
- Simmer the Soup: Pour in the chicken or vegetable broth and stir well. Bring the soup to a boil, then reduce the heat to low and let it simmer gently. Cook uncovered for 25-30 minutes, or until the potatoes and carrots are tender when pierced with a fork.
- Add Kielbasa and Seasonings: Return the browned kielbasa slices to the pot. Season the soup with salt and freshly ground black pepper to taste. Let the soup heat through for about 5 minutes to meld the flavors.
- Garnish and Serve: Before serving, remove the bay leaf from the pot. Ladle the soup into bowls and garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- For a vegetarian version, omit the kielbasa and use vegetable broth.
- Adding smoked paprika is optional but enhances the smoky flavor of the sausage and soup.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop to avoid overcooking the vegetables.
- Feel free to add other root vegetables like parsnips or turnips for variation.
